Physicochemical Quality Evaluation of Fresh-Cut Rosemary (Rosmarinus officinalis L.) Packed and Stored in Biodеgradаblе Film

Online veröffentlicht: 05. Sept. 2023

Seitenbereich: 66 - 72

Eingereicht: 18. Feb. 2023

Akzeptiert: 28. Juni 2023

DOI: https://doi.org/10.2478/plua-2023-0009

Schlüsselwörter

rosemary, storage, packaging materials, physiochemical quality, sensory properties

© 2023 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.